Eggless Butter Scotch Pudding | Easy to Make Dessert | Chetna Patel Recipes
Butter Scotch Pudding
Ingredients :
Roast Dry Fruits :
Switch ON the Flame and Take a Pan n add
1/4 Cup - Almond
1/4 Cup - Cashew
Roast Properly and Keep aside in Plate
Praline :
3/4 Cup - Sugar
Spead in a Pan ,no need to.stir and Completely Melt Sugar , immediately Close the flame and add
1 tsp - Butter Salted
add above Roasted Dry Fruits and Mix everything
Remove above thing is grease Aluminium Tray ,Sprrad Little and Let Cool Completely and Crush Coarsely
Caramel :
Switch On the Gas and add
1/3 Cup - Sugar
Let Completely melt the Sugar , immediately Switch OFF the gas and add
1 tbsp - Butter
Mix Properly and add
1/3 Cup - Amul Fresh Cream
mix everything then again Switch ON the gas
and heat little bit
Make a Two Part and
keep One aside
Thin Caramel :
and Rest Caramel in same Pan add ,add
1/3 Cup - Milk
and boil little and keep aside
Whipped Caramel Mixture:
2 to 2+1/2 Cup - Whipped Cream ( Whipped )
Whipped Cream :
add above Caramel (1 St thick Caramel )
1 tsp - Vanilla Extract
Mix and keep aside
Take 7' 7 Glass mould
Assemble
Pour little Thin Caramel
Arrange Bread Slice
Thin Caramel
Coarse Praline
Whipped Cream Caramel Mixture
bread Slice
Thin Caramel
Praline
Whipped Cream Caramel Mixture
Sprinkle Praline
Keep for Set in Fridge for 4 to 5 Hours and Serve
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how to make Butterscotch Ice Cream at home
On this episode of Cooking with Tovia, Chef Tovia Gartenberg demonstrates how easy to make Butterscotch Ice Cream at home. It's easy, creamy and delicious! Did I forget to mention this butterscotch ice-cream has cherries in it?
Don't bother buying brown sugar, go here to find out how to make brown sugar:
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Butterscotch Sauce - How to make One of the Best Dessert Sauces, Arguably better than Caramel Sauce!
Making Homemade Butterscotch sauce from start to finish. This amazing rich and smooth sauce could be a contender against Caramel Sauce. Use this to drizzle on top of your pancakes, fill your muffins, top your ice-cream and the list can go on. In this video, I will be showing you how to make this so that your butter doesn't spilt and how to prevent the sugar from crystallisation making the sauce gritty. I am warning you, this is very addictive!!! I can't just stop with one spoon. If you are reading this, somebody help me!!!!
#butterscotch
#toffee
#caramel
Ingredient List
300g Dark Brown Sugar
300g Double Cream Extra Thick
90g Light Corn Syrup (With or Without Vanilla)
2g or 1 Pinch of Sea Salt
10g Madagascan Vanilla Bean Paste
250g Unsalted Butter (Cold Cubes)
*** Cook the mixture to 105 degrees celcius
*** Serve warm or at room temperature
*** Keep in the fridge for 1 week or in the freezer for up to 3 months
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Night by ikson
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Butterscotch Pie!
Butterscotch Pie is the most decadent dessert you’ll have on your holiday table. This Butterscotch Pie Recipe is so rich and amazing everyone will be asking for the recipe. It’s just like your Grandma’s Butterscotch Pie from years ago. This classic pie is perfect for easy holiday baking, especially perfect for Thanksgiving, Christmas, and Easter!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
1 pie crust store bought or homemade; baked and cooled
For the pie filling:
1¼ cups dark brown sugar packed, divided
¼ cup unsalted butter
¼ teaspoon kosher salt
1/3 cup all-purpose flour
1 teaspoon cornstarch
2 cups whipping cream
3 egg yolks
3 tablespoons unsalted butter cut up
1 teaspoon vanilla
For the Whipped Cream Topping:
2 cups whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Garnish:
1 cup chopped honey roasted pecans optional
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Butterscotch Pie
PRINT the recipe:
If I am going to eat pudding I want homemade. If I make pudding I may as well pour it in a pie shell and top it with meringue, right?! This is definitely a treat and worth every step!
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INGREDIENTS
For the pie:
- 1 9-inch pre-baked pie shell
- 3 tbsp sugar
- 3/4 cup dark brown sugar
- 1/2 cup flour
- 1 1/2 cups whole milk
- 1 1/3 cups heavy cream
- 4 egg yolks
- 1 tsp salt
- 1 1/3 tsp vanilla extract
- 3 tbsp unsalted butter
For the meringue:
- 4 egg whites
- 1 cup sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
INSTRUCTIONS
In a medium bowl, mix together the dark brown sugar and flour, breaking up any sugar lumps. Add 1 cup of whole milk and the egg yolks. Whisk until smooth and set aside.
In a 4-quart saucepan, melt the sugar over medium-low heat. Shake the pan periodically to evenly heat the sugar. Once the edges start to melt, stay with the saucepan and swirl until all the sugar is melted. Continue to cook until the sugar reaches a deep amber color, 3-5 minutes. Remove from heat and slowly add the heavy cream and remaining ½ cup of whole milk. The mixture will sputter and the caramelized sugar will harden.
Return the mixture to medium-low heat and stir until the caramel is melted into the milk mixture, 3-5 minutes. Slowly whisk in the prepared egg yolk mixture. Continually whisk and cook over medium heat until the mixture thickens. Keep whisking until it's just beginning to bubble throughout and thick, 5 minutes.
Remove from the heat and pour into the prepared pie shell. Press plastic wrap directly on the pudding surface to prevent a skin from forming. Place in the refrigerator and chill until firm, at least 6 hours.
For the meringue:
Bring a saucepan with a few inches of water to a slow simmer on the stove over medium-low heat.
In a large bowl (I use the bowl of my electric mixer), combine the egg whites and sugar. Whisk to combine. Set over the slightly simmering water and whisk until the sugar is dissolved or the mixture reaches 160°F, 5 minutes.
Remove from the heat and add the salt and cream of tartar. Using an electric mixer, whisk until stiff peaks form, 5-7 minutes. Whisk in the vanilla extract.
Spread meringue on pie creating peaks. Place the pie under a low broil. Watch closely and brown the meringue until golden, 1-2 minutes. Remove and serve immediately.
#pie #butterscotch #homemadepie
???? Pear Butterscotch Pie Recipe
This is a great change of pace from a fall apple pie - Pears and butterscotch go together really well... maybe with some ice cream on top.
Ingredients:
Our double crust pastry dough
3 Tbsp (45 mL) all purpose flour
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) grated nutmeg
pinch of salt
½ cup (125 mL) packed brown sugar
5 (about) firm-ripe Bartlett or Anjou pears
1 Tbsp (15 mL) fresh squeezed lemon juice
1 tsp (5 mL) pure vanilla extract
1 Tbsp (15 mL) unsalted butter, cut up
1 large egg beaten with
1 Tbsp (15 mL) water
1 Tbsp (15 mL) turbinado sugar for sprinkling
Method
Preheat oven to 425°F (220ºC).
Whisk together the flour, cinnamon, nutmeg, and salt, then whisk in brown sugar, until smooth. Peel and core the pears, cut each into 6 wedges and place into the bowl with the sugar / flour mixture. Gently toss pear to coat with mixture, then add lemon juice, and vanilla. Let stand while you roll out the crust.
Roll out dough on a lightly floured surface to fit into a 9-inch pie plate. Roll out 2nd piece of dough into a 13-inch round for the lid, and cut vent holes.
Pour the pear filling into the shell, and dot with butter. Cover with pastry lid and trim the edges, leaving a ½ overhang. Press edges together with a fork to seal, then fold under. Brush top crust with egg wash and sprinkle with granulated sugar.
Bake pie on baking sheet for about 20 minutes. Reduce oven to 375°F (190ºC) and bake until crust is golden and filling is bubbling, 40 to 45 minutes more. Cool to room temperature before serving.
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